- 2 lbs potatoes
- 1 head garlic
- 1 tablespoon olive oil
- 1/4 cup sour cream
- 4 tablespoons butter
- milk or cream, if needed
- white pepper
- Separate head of garlic into individual cloves.
- Toss in olive oil and wrap tightly in small piece of aluminum foil.
- Bake in 350°F (180°C) oven for 45 minutes.
- When the garlic has cooled to the touch you should be able to squeeze it out of the 'paper' shell of the individual cloves.
- Mash the roasted garlic with a fork, or force through a fine strainer.
- If you use a ricer as recommended below, simply rice the garlic along with the potatoes.
- Peel and boil potatoes in salted water until tender.
- Force the cooked potatoes through a ricer (recommended) or mash by your usual method.
- Put the riced potatoes, garlic, sour cream, butter, and salt and white pepper in a mixer bowl, and whip at medium speed until smooth.
- Add cream or milk to adjust consistency.
- 8 ounces semisweet chocolate
- 2 teaspoons vegetable shortening
- 17 large pretzels ( can use regular size pretzels)
- 6 -7 ounces white chocolate
- Cover a baking sheet with waxed paper.
- In a double broiler set over simmering water, melt the semisweet chocolate with 2 teaspoons shortening, stirring gently constantly; remove from heat.
- Using tongs dip each pretzel in chocolate allowing excess to drip off.
- Place onto waxed paper (if the chocolate in the pot begins to harden then reheat slightly).
- If you are sprinkling any toppings on do it right after dipping into the chocolate so it will stick.
- Place the coated pretzels in the refrigerator to harden.
- After the pretzels have hardened place the white chocolate in a double boiler and melt over simmering water (or you could melted in the microwave).
- Drizzle the white chocolate in small strands over each pretzel.
- Return to waxed paper and refrigerate.
- 7 ounces baby spinach leaves
- 6 1/2 ounces marinated artichoke hearts, drained
- 1 1/2 cups milk ( 2% or whole)
- 1/2 cup dry white wine
- 1 loaf Italian bread ( 10 ounce size, day old is best!)
- 6 large eggs, beaten
- 1 teaspoon oregano, dried
- 1/2 cup asiago cheese, grated
- Start preparation either the night or morning before (depending upon when you are serving, see note above in description).
- Spray a 9 x 13 rectangular glass baking pan with cooking spray.
- Place 7 ounces of freshly washed baby spinach in a microwave safe bowl, cover and cook for 5 minutes on high until wilted. Drain in colander in your sink and let cool. Then coarsely chop.
- Drain jar of artichoke hearts but do not rinse. Chop into small pieces.
- Mix the milk and wine in a shallow bowl. Tear the bread into medium pieces (a bit bigger than bite sized) and dip a few pieces at a time into the milk mixture. Gently squeeze as much liquid as possible from the bread without tearing it. Do not let the bread soak; dip and squeeze as quickly as possible or the bread will disintegrate! Spread the prepared bread in the 9 x 13 pan. Continue dip, squeeze and spread until all the bread is distributed nicely around the pan. Reserve any leftover milk mixture.
- Sprinkle the prepared spinach and artichokes on the bread – distributing evenly. Push the vegetables into the bread mixture.
- Beat 6 large eggs and mix with remaining milk & wine mixture. Add oregano and beat well. Pour over the bread & vegetable mixture in the pan.
- Sprinkle the Asiago cheese on top of the strata.Cover the pan with plastic wrap and refrigerate (overnight or until evening, depending upon when you are serving).
- Preheat oven to 350 degrees F.
- Remove plastic wrap and bake uncovered until puffy and browned, 45 minutes to 1 hour. Serve immediately.
- 2 medium butternut squash ( 4 to 5 pounds total)
- 6 -8 tablespoons unsalted butter, melted and cooled
- 1/4 cup light brown sugar, packed
- 1 1/2 teaspoons kosher salt
- 1/2-1 teaspoon fresh ground black pepper
- Preheat the oven to 400°F.
- Cut off the ends of each butternut squash and discard.
- Peel the squash and cut in half lengthwise.
- Using a spoon, remove the seeds.
- Cut the squash into 1 1/4" to 1 1/2" cubes (large and uniform is best), and place them on a baking sheet.
- Add the melted butter, brown sugar, salt and pepper.
- With clean hands, toss all of the ingredients together and spread out in a single layer on the baking sheet.
- Roast for 45 minutes to 55 minutes, until the squash is tender and the glaze begins to caramelize.
- Turn the squash while roasting a few times with a spatula to be sure it browns evenly.
- Adjust seasonings if needed.
- Serve hot.
- 1/2 cup butter
- 1 egg
- 1 cup sour cream
- 1 (8 1/2 ounce) boxes Jiffy cornbread mix
- 1 (14 1/2 ounce) cans creamed corn
- 1 (14 1/2 ounce) cans whole kernel corn, drained
- Melt butter in a casserole dish.
- Mix in egg and then all remaining ingredients.
- Bake at 350 degrees for 1 hour.
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